Ever since I was a little boy, I made simple things at home. My first dish would have been ramen. Boil that water, put the packet in, crack an egg, and you got yourself “oodles of noodles”. That’s not really cooking is it. I surely thought that it was home cookin’ — but I was sadly mistaken.
My cousin from Oregon was visiting and we always try to share good meals together whenever possible. My brother, my visiting cousin, and I were trying to think of place to eat. I had the idea of taking them to eat ramen — neither of them have had ramen at a restaurant before.
Making ramen from scratch is actually really difficult. A lot of ingredients come into play as well as time to make the broth. Daikokuya makes theirs perfectly. Why go to a restaurant for ramen when you can just make it at home for about 25 cents? It’s all about the broth my friends.
Entering Daikokuya, one can’t help but feel like they entered a tiny ramen shop in Japan. The decorative wall pin ups and accents really give this illusion. They serve everything from sushi to fried rice, but ramen is their specialty.
Each bowl of ramen can be a combo. Each combo comes with a side salad and rice bowl. I had the egg and chicken bowl, my brother had the unagi bowl, and my cousin had the pork bowl. Each side dish was amazing. My favorite was the pork bowl. The pork was so juicy and tender, no signs of dryness. The unagi was perfect with that sweet teriyaki sauce. I love seafood so this bite was surely a treat. My egg and chicken bowl was my least favorite of the three, but it was still good. Maybe it needed some of that tasty teriyaki sauce the other bowls had. My favorite is their side cabage salad. They put this dressing on that is a mixture of something like 1000 island and smelt roe. It gave it a seafood taste that was so delicious.
The ramen at Daikokuya is something I yearn for every so often, sometimes all the time. All these years eating ramen out of the package, this surely was an eye opener for me. Their noodles didn’t taste stale and actually had some bite to it. The best was the slices of pork they add in the ramen. I think it’s the same pork they use for the pork bowl. It was so juicy — the flavor and fattiness went well with the saltiness of the broth. Oh, and here is the kicker. They added a hard boiled egg inside, and the yolk was slightly medium, but not runny. That truly takes talent, and you know how much I like runny eggs. I always have the perfect bowl of ramen at Daikokuya.
Me and my family know how to eat, so we ordered some appetizers too. My brother ordered the spicy tuna roll, and my cousin ordered the Chicken Karage. The sushi was pretty decent, considering it’s from a ramen shop. I did not have the chicken Karage, but the fried chicken filets looked good dipped in one of the many sauces they offered.
Come to think of it, we had already eaten the salad, the prok bowl, unagi bowl, and the chicken bowl. My family and I were already full, and this was before the ramen came out. In the end of it all, overly stuffed, I knew my family was satisfied. To think we almost skipped this place because we were scared of a long wait.
If I want ramen, this is my spot. To get away from it all, get away from Los Angeles in Los Angeles, I just step into Daikokya. I can sit at the bar, order some authentic ramen, and enjoy it in “Japan”. The packaged, dried, ramen squares just won’t do anymore.